“I never thought I could fight for anything until there was something I really wanted. Once I found something I wanted badly enough, I never gave up.“

This is clearly one of those times where my husband wanted something badly enough. You see, I’m not a chili fan. I have made many bean soups and much white bean chicken chili, but not the kind he likes. He is like most people in the world, at least in America, as he  can’t go through a winter without having a huge pot of it on the stove at least once. He wanted it.

He learned to make it so well that his five minute, five hour five bean chili has totally won me over.

Yesterday I decided to pay attention to what he did. Right in the beginning I was in disagreement. Why so many different beans? Why not cook the onion first. Why an orange bell pepper? (Of course, being a smart wife, I kept my why’s to myself). He had well thought out answers for my questions. The onion needs to melt into the chili on its own. The orange bell pepper lends sweetness. He spoke like an expert, and I was satisfied.

Why, why, why ended at the dinner table with more, more, more. I sent a bowl home with a friend who can be a picky eater and honest about it. She texted me “this is so good, I can’t stop eating.”

This chili is creamy due to the masa he sprinkled in and the long long cooking time. He cooked it for 7 hours, but says five hours is enough to get that creamy consistency. The meat mixture was interesting, The pork and beef added flavor, and the turkey helped to cut the fat. The orange bell pepper was sweet and the dash of cinnamon was genius. The prep time is really five minutes, if you can chop fast. There is almost no hard work outside of opening several cans.

Usually, Spinach Tiger doesn’t cook from too many cans, and one could make this with dried beans, but that would take a long time and is not necessary. It’s a matter of weighing out the decision to use dry beans as a purist, or the interest of five different kinds. I choose the five.

You can put it all in a crock pot or in a cast iron dutch oven. He made two batches and did both. If you do use a cast iron dutch oven, I recommend a heat of 300 or even less in the oven, so the heat is hitting evenly. If you keep the dutch oven on the stove, turn the heat to as low as you can get it.

I did a little bit of googling and was intrigued with chili history. An entire book or two could be written about the history of chili, the legends, the myths and the abundant number of recipes. I can’t think of a food in America that has drummed up more passion for it’s history or its varying recipes as a bowl of chili.  I imagine there have been many fights, even a few knock outs over recipes and ownership.

Where Did Chili Originate?

• The most debated fact about chile is where and how it exactly originated. It is thought to most likely have started in Texas amongst poor people who had tough pieces of meat that needed flavor and long cooking times. There was no beans at first, and in some circles, beans are still not used. The cowboys heading west gave speed and romance to its popularity.
• Chili was often made and perfected in prison. As prisoners got out, they missed the chili and would write for the recipe. Some even rated prisons according to their chili.
• There were chili queens in San Antonio, who broke the barriers of class. They would set up chili stands and cook meat  and chili peppers into a stew. People of all walks of life would sit next to each other eating a bowl of chili.

Doug’s Process and Recipe for Five Minute, Five Hour, Five Bean Chili

As far as the recipe, Doug makes it differently every time. He says that every new pot of chili  is an experiment. That’s how chili making goes. He has used all ground beef in the past, but decided on three meats this time. He has used only two or three different beans in the past, but has settled upon five kinds.

There are as many chili recipes as the cooks making them, actually more, because every chili cook has several recipes they use. That’s the beauty of chili making. He suggests always using the masa, plenty of onion, and cooking a long long time.

There are two other important topics when it comes to chili. How hot (spicy) and what bread or cracker do you have to have.

Heat is another topic altogether. He always makes two pots, a mild and a super spicy. You have to find your own level of heat. I don’t like to cry when I eat chili so I go for the mild, and he goes for the hot. Many folks like cornbread with their chili. He goes for crackers, and I like soft buttered bread. Again, chili sparks arguments, but that’s part of the fun

Two New Variations on Chili

We have two new chili recipes for you, one is a 30-minute black eyed peas and sausage chili and one is a paloe, keto friendy bean free chili!

No Beans, Made with Ground Beef, Sausage, Paleo, Low Carb, Keto, Grain Free

30-Minute Country Sausage, Black Eyed Peas Chili 

So tell me, do you have a special chili recipe, and do you like it mild, medium or super hot?

More Beans Recipes from Spinach Tiger

• Chicken and White Bean Soup
• Lentil Sausage Soup
• Cowboy Caviar Bean Appetizer
• Duck Confit wth Lentils
• Pork and White Beans

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Doug’s Cold Weather Crock Pot Chili

5 Bean, 3 meat chili with a few special ingredients, resulting in perfect creamy blend of meat, heat and beans.

Course Main

Cuisine American

Prep Time 30 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 10

Author Doug Roberts

Ingredients

• 1 can black Beans see note on beans
• 1 can kidney Beans
• 1 can cannellini beans
• 1 can red Beans
• 1 can pinto peans
• 1 ground chuck need a fatty beef
• 1 pound ground pork
• 1 extra large orange pepper can use green, or red
• 1 large can diced tomatoes petite dice is best
• 2 large onions diced
• 1 red chili pepper seeded and diced (or any pepper of your choice)
• 1 chili starter mix option or the following seasonings:
• 3 tablespoons chili powder
• 1 teaspoon cayenne powder more or less to your taste
• 2 teaspoons paprika
• 1 tablespoon cumin
• dash cinnamon this is not in chili starter mix
• sea salt
• ground pepper
• 1 to 2 tablespoons masa use for thickness, if needed

Instructions

• Season meat with salt and pepper. Brown the meat. in small pieces in frying pan. Maintain the fat of the meat. This will add flavor!
• Rinse the beans with water to reduce the sodium; however you can put the cans in as is with the juice.
• Put in crock pot. Add tomatoes, peppers, onion and seasonings, except the masa.
• If you don’t use a chili starter kit, use the spice ingredients that followed. Taste and adjust to your own liking.
• Sprinkle the masa after the chili has cooked for 2 hours.
• Continue to cook in low setting of crock pot for 5 more hours.
• Note: It’s not necessary to cook the chili this long, but cook the chili at least four hours.
• Serve with grated cheddar cheese and sour cream, if desired. I find this chili so rich due to the masa, that sour cream isn’t necessary.
• Note on beans: You need the to use kidney beans and black beans, but feel free to mix your beans as you please.

The post Doug’s Five Minute, Five Hour, Five Bean Chili appeared first on Spinach Tiger.

I chose their flank steak (you could do this with skirt steak), and the key is knowing how to marinate carne asada.

When you marinate carne asada, you will be breaking down the meat with a combination of fat, salt and acid. The acid is mostly citrus in the form of orange and lime juice.

The spices include cumin and heat. I realized I didn’t have cumin. What I did have, however was some Trader Joe’s taco seasoning, which has cumin and other spices.

What is carne asada?

Carne asada means grilled meats, and is found in Mexican restaurants, often in tacos and burritos. Most often strips of meat cut on the bias against the grain and have been previously marinated or rubbed with spices.

What meat do you use for Carne Asada?

Typically, carne asada is made with flank steak or skirt steak, which does well marinated. I could have trimmed some of the fat off, but decided to leave it for more flavor.

How to Marinate Carne Asada

Most of the carne asada marinades include oil, lime, orange, garlic, cumin and cilantro. You will want to marinate carne asada for a minimum of four hours up to overnight.

I used the following ingredients for the marinade. I saved 1/3 of the marinade separately to pour over the carne asada once it is grilled.

• Olive Oil
• Lime Juice
• Coconut Aminos (can use soy sauce or Tamari)
• Orange Juice
• Orange Zest
• Garlic Cloves
• Taco Seasoning (can use cumin and chili powder)
• Cilantro
• Salt
• Pepper

This marinade proved to be simply wonderful.

How do you cook Carne Asada?

I marinated the flank steak for about 6 hours, and then put it on a very hot grill of 500 degrees F.

It took about 15 minutes, ten on the first side, and five on the second side. The internal temperature at the thickest part was 115 degrees f. and I knew that Doug would want it rare. A flank steak is thinner on the ends and that’s the part I would eat. After pouring on the reserved marinade, I allowed the steak to rest for 10 minutes. The steak was then cut across the grain in thin strips.

How do you eat Carne Asada?

The meat was so tasty, we ate it solo, but the leftovers will become tacos tomorrow, using my grain free tortillas and homemade guacamole.

Other Similar Recipes from Spinach Tiger

• Pork Carnitas
• Skirt Steak with Chimichurri
• How to Cook a Perfect New York Strip Steak
• How to Grill a Rib Eye Steak
• Ropa Viejo (Cuban Shredded Beef)
• Seven Ways to Grill Corn

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How to Marinate Carne Asada

Marinade Carne Asada for Tacos and More

Course Entree

Cuisine Mexican

Keyword carne asada

Prep Time 15 minutes minutes

Marinate Time 6 hours hours

Servings 6

Ingredients

• 2 pounds flank steak
• 1/2 cup olive oil
• 1 lime juiced
• 4 tablespoons coconut aminos or soy sauce
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 3 garlic cloves sliced
• 4 tablespoons taco seasoning see notes
• handful chopped cilantro
• 1/2 teaspoon salt hold if in taco seasoning
• 1/2 teaspoon black pepper

Instructions

• Mix together all ingredients except flank steak.
• Reserve 1/3 of the marinade for the steak once its cooked.
• Put flank steak in baking dish or dish big enough to hold steak and marinade.
• Marinate at least four hours up to overnight.
• Heat grill to HOT. 500 degrees F.
• Sear on one side about ten minutes. Turn over for about five minutes, until steak reaches 115 degrees F. at the thickest part.
• Rest steak for ten minutes.
• Slice against the grain on the diagonal. Pour reserved marinade.

Notes

I used taco seasoning as it was convenient.

You can add cumin and chili powder instead.

The post How to Marinate Carne Asada appeared first on Spinach Tiger.

I’m reposting this delicious Cuban recipe to bring some excitement to your dinner table. If you can find affordable flank or skirt steak, take a chance on a recipe you might be unfamiliar with.

Ropa Vieja literally means old clothes or old rags, as it’s a Cuban Shredded Beef dish.  In Spanish, it sounds exotic. If I were to say, let’s make some old clothes in English, it would not sound so appealing, would it?

I got this idea and recipe for Ropa Vieja from the butcher at my local grocery store. I trust his word because he was an executive chef at a very ritzy hotel. Normally, I would not have chosen to slow cook flank steak, which is always quickly grilled. He convinced me to use the flank steak and I’m glad I stayed the course.

What Cut of Beef is used for Ropa Viaja?

Flank steak is the cut of meat most used for Ropa Vieja. It’s tough and stringy and requires long, slow cooking to get that delicious shredded meat. This slow cooking will build a complex flavor profile, while tenderizing at the same time.

I have seen some recipes that use chuck, which might taste good, but it’s not authentic. Chuck is short pieces of beef, and will be more like a ragu.

The main flavors for the Ropa Vieja come from oregano, paprika, cumin, tomatoes, olives and peppers, very similar in flavors to picadillo, another Cuban dish I made here.

What Peppers are used for Ropa Vieja?

The typical peppers for ropa vieja is green and bell peppers, not hot peppers.

Ropa Vieja, Cuban Shredded Beef, is the kind of dish to make in large quantities.

If you can, get a large piece of meat and make enough to freeze. This is the kind of dish that tastes better the next day, and freezes well for very quick meals.

Make sure the meat is fully cooled before freezing. I used a food saver to freeze. The food saver compresses out the air, vacuum seals, and prevents freezer burn. This is the first thing we bought together as a married couple eighteen years ago and we’re on our second saver.

How is Ropa Vieja Served?

Ropa Vieja is served with rice and beans.

I wasn’t sure how I wanted to serve Ropa Vieja so I asked people on instagram. Rice or Tortillas?

What I didn’t realize is that Cuban do not eat tortillas. This doesn’t mean you can’t do that; just know that’s not the authentic way this dish is served. Ropa Vieja is served with rice and beans.

I used fresh oregano out of my garden with a squeeze of lime. The meat is so flavorful, so enjoy it just as is without adding any extra toppings, but perhaps herbs and little extra chopped onion.

More Flank or Skirt Steak Recipes from Spinach Tiger

• Flank Steak in Honey Marinade
• Carne Asada Citrus Marinade
• Skirt Steak with Chimichurri

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Ropa Vieja

How to Cook Ropa Vieja, a cuban beef, in a crock pot.

Course Entree

Cuisine Cuban

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil
• salt
• pepper
• 1 flank steak
• 1 large onion chopped
• 3 bell peppers can use red, yellow, orange
• 6 cloves garlic peeled
• 1 teaspoon cumin
• 2 teaspoons dried oregano
• 2 16 ounce cans diced tomatoes
• 2 tablespoons vinegar wine vinegar or apple cider vinegar
• 10 spanish olives

Instructions

• Season flank steak with salt and pepper.
• Brown flank steak five minutes on each side on medium high heat. Remove from pot.
• You can brown the flank steak in separate pan and then remove to a slow cooker.
• In same pot you browned the flank steak In, sauté onion and peppers for about 5 minutes, stirring on low heat. Add In garlic cloves and saute for one minute.
• At this point proceed either with slow cooker method or dutch oven method,

Slow Cooker Method

• Add onions, peppers, garlic, one can diced tomato.
• Add in flank steak. You may need to cut flank steak into two pieces.
• Add about one cup beef broth or water, vinegar or enough liquid to just cover the flank steak.
• Add cumin and oregano.
• Cook for six on high, 10 hours on low.
• In last hour, add olives, second can of tomatoes.
• Once done, use a fork to shred beef. Serve with rice and beans

Dutch Oven Method

• Add flank steak back to dutch oven with the onions, peppers, garlic.
• Add one can of tomatoes, broth, vinegar. You need enough broth to cover beef.
• Add cumin and oregano. Season with salt and pepper.
• Cook on top of stove, very low for 4 hours. You can also put dutch oven inside oven at 300 degrees f. Make sure you have enough liquid and check frequently about every 30 minutes.
• In last hour, add olives, and second can of tomatoes.
• Once done, use a fork to shred beef.
• Serve with Rice and beans.

Notes

If making in a dutch oven, you can reduce the cooking time, but cook on a very low heat on to of stove for about 4 hours, or put in an oven no higher than 300 degrees. Make sure you have enough liquid in the pot.

Green Bell Pepper: It’s not necessary, but will add in another layer of flavor.

The post How to Make Ropa Vieja (Cuban Shredded Beef) appeared first on Spinach Tiger.

If you’re like me, you probably thought taco seasoning mix was simply spices. Well think again, there are all kinds of ingredients you do not want in your food.

What is taco seasoning mix?

It’s a mix of spices and herbs that you probably already have in your pantry.

Chili powder, cumin, sea salt, garlic powder, onion powder, oregano, paprika, ground red pepper or cayenne.

I suggest you make this as your base, taste it, and then add more of whatever you like. You can make it more spicy or add in more cumin or more salt.

I happen to love my DIY taco seasoning mix as is, especially with my surprise herb. I didn’t have dried oregano and substituted herbs de provence. That may sound a bit crazy to you, but it works for me. Another good substitute for oregano is dried thyme.

I make a large amount and store in mason jars.

You can get creative with your DIY taco seasoning mix. It’s not just for taco meat.

Here are some ideas for Diy taco seasoning aside from taco:

• Mix with cheddar cheese and make epic grilled cheese.
• Avocado Toast with Taco Seasoning scrambled eggs.
• Deviled Eggs – would be excellent mixed into these deviled eggs.
• Tortilla Soup.
• Baked Chicken marinated with Taco Seasoning.
• Taco Salad Dressing.
• Dips, Spreads.
• Mexican Pizza – Mix tablespoon with cheddar cheese.
• Mix with your favorite rice or cauliflower rice with butter or oil.
• Sprinkle into this Mexican pasta chicken.

Here are some related recipes from Spinach Tiger

Special Taco Meat with Bacon (Recipe Coming)

Grain Free  (Keto Friendly) Homemade Tortillas with Chia and Flax 

Keto Friendly Taco Cups Made in Muffin Tins (Recipe Coming)

Authentic Guacamole

Pico de Gallo

Picadillo Tacos with Sazon Seasoning

Best Ever Homemade Citrus Margarita

Grain Free  Homemade Spinach Tortillas 

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DIY Taco Seasoning Mix

Homemade DIY TACO SEASONING MIX FOR TACOS, TACO SALAD, SOUPS, ETC.

Course Seasoning

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 3 tablespoons paprika
• 4 tablespoons chili powder
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 4 teaspoons dried oregano see notes
• 2 tablespoons cumin
• 1 tablespoons salt
• 2 teaspoons ground red pepper or 1/4 teaspoon cayenne pepper

Instructions

• Mix all spices together. Keep in a jar.

The post DIY Taco Seasoning Mix (sugar free) appeared first on Spinach Tiger.

Lodge provided the Enameled Cast Iron Dutch Oven for this post. All opinions are my own. 

Do you like the idea of about fifteen minute prep and a dinner that tastes like you spent hours. This chicken and olives recipe addresses many things busy cooks are looking for.

• Easy. It takes five minutes to cut up carrots, onion and lemon, ten minutes to brown the chicken.
• Healthy: This is paleo, gluten free, grain free, dairy free, low carb.
• Flavorful: This is a dish I’d serve in a restaurant to get my customers to return.
• Beautiful: Yes.
• Comfort Food: Does all comfort food have to be deep fried and full of cheese? No.
• Frugal. You can cut up a whole chicken and stretch this into two dinners or use affordable chicken thighs. Don’t purchase a cut up chicken. Purchase a whole chicken which is much cheaper and ask the butcher in the store to cut it up for you. But, buy healthy chicken, organic if you can.

The Chicken and Olives recipe is from the cookbook, Mediterranean Paleo Cooking, which I recently reviewed here. If you like this, you’ll want to read the review.

I was immediately drawn to the recipe on the cover because I love anything with olive and lemon.

The Process for Chicken and Olives Recipe

The Lodge Cast Iron Dutch Oven 7 Quart is a Great Size for Braising Chicken

I made the entire dish in the same braising dutch oven provided by Lodge. I met the Lodge people at food event in Nashville and asked if I could work with them. I’m a huge fan of cast iron and this makes my 13th cast iron addition. I use them all. I use at least one every single day. I’ve visited the Lodge Factory store in south Pittsburgh, Tennessee. If you get a chance go shopping there.



This is now my favorite dutch oven and I have three. It was roomy enough to brown several thighs at once, and then move over and add the vegetables. It holds heat well, and most of this dish was made on a very low simmer. You could put the  Lodge dutch oven in the oven at a low temperature of 300 degrees for a dish like this. You can also make this dish in a crock pot, but you would still have to brown the chicken and sauté the vegetables first.

The Oval Lodge Cast Iron Dutch Oven comes in this beautiful white color.

• Porcelain enamel interior and exterior
• Self-basting cover with handle traps in heat, moisture and nutrients
• 7-Quart capacity
• Stainless steel knob
• Can be placed in oven, refrigerator, freezer

Chicken and Olives uses a Whole Lemon with Saffron and Cumin, Resulting in a very aromatic dish.

The addition of cumin and saffron adds sultry flavor. The recipe calls for boiling the olives for a while before adding them, but I skipped that, because I wanted the brine in the dish. The broth that remains is so good. You could use bread to sop it up or some rice. If you want to eat paleo, try this mashed cauliflower, which is what I did.

Mashed Cauliflower recipe here

This chicken dish has amazing flavor and it’s so easy to make that I’m making it all over again this week!

You Might Love these One Pot Chicken Recipes from Spinach Tiger

One Pot Chicken, Sausage, Kale and White Beans

Chicken  with Peppers and Onions

Chicken Thighs with Cauliflower

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A Cookbook, A Dutch Oven, a Chicken and Olives Recipe

Chicken with Olives adapted from Mediterranean Paleo Cooking by Caitlyn Weeks, Nabil Bourmar and Diane SanFilippo

Course Chicken with Olives and Lemon

Cuisine Algerian

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 tablespoon butter or ghee or olive oil for dairy free
• 1 cut up chicken I used eight thighs
• fine sea salt
• ground black pepper
• 1 tablespoon cumin
• 1 pinch saffron
• 1 medium onion
• 3 carrots
• 1 clove garlic minced
• 4 cups chicken broth
• 1/4 cup chopped cilantro
• 1 lemon
• 2 cups pitted green olives less if you prefer
• 1/4 cup chopped fresh cilantro

Instructions

• In Dutch oven, melt fat over medium heat.
• Dry chicken. Season with salt and pepper and add to the pan.
• Cook for ten minutes. I started with skin side down for about 6 minutes or until browned. Turn over.
• Add saffron and cumin, continue to sauté for 2 minutes.
• Add onion and garlic and sauté for another two minutes.
• Chicken should be brown; onions translucent.
• Add broth to pot and cover. Bring to boil and reduce heat.
• Remove lid and simmer for 30 minutes.
• In the cookbook directions, they ask to boil the olives separately, but I like the flavor of the olives and Add olives and carrots, and half of lemon, sliced. and cook another 20 minutes or until carrots are cooked through.
• Squeeze the other half of lemon into the broth.
• Serve with the sauce and garnish with cilantro.

The post Chicken and Olives Recipe Braised in Lodge Cast Iron Dutch Oven appeared first on Spinach Tiger.